Our tasting menus change every  two weeks on Tuesday to ensure we make the most of Cambodia's freshest seasonal produce and depending on the availability at the market (we don't offer 'à la carte')

Vegetarians and vegans are most welcome; we can prepare an alternate menu for you by request

Food selection from the 16th to the 26th of October 2018
5 courses for 27USD or 6 courses for 31USD
only available in the 31USD menu

Tasting Menu 1



 Fresh watermelon and fermented rind salad,

Tonle Sap croaker fish and bean sprout


Palm sugar braised maam with fresh green peppercorn

pineapple, herbs, flowers and local crudités


Beef cheek and tail broth, elephant ear taro stem, shiny cresson,

crispy tongue and wild mangosteen condiment


 Seared Koh Khong scallops and asparagus, sand ginger broth,

mushrooms, puffed rice, smoked garlic and lemon basil


Baked pumpkin custard with wild cinnamon and aged rum,

toasted coconut whipped cream and pumpkin seeds praline

Tasting Menu 2



Lime and palm vinegar cured chicken,

cucumber, lotus stem and green guava salad


Prawn and yellow corn in a rice crêpe,

sour and spicy bilimbi dressing


Eel spicy jungle soup with Cambodian green giant eggplant,

pounded pea eggplant, water celery and holy basil


Pork shank curry, baguette, sweet potato purée,

green jackfruit, winged bean and black pudding


Pan fried ansom cake , butter caramelized banana,

chocolate pot de crème


Please alert us in advance if you have any particular dietary requirements. Our regular menu may contain nuts, pork, or seafood, but with advance notice we can accommodate those who cannot eat these foods.

However, because small amounts of garlic and chili are fundamental to Cambodian cuisine, we regret that we are unable to offer a menu that does not include those ingredients.

In addition, please note that Cambodian food contains fish sauce and other fish products in most dishes. If you must avoid fish, we recommend arranging in advance for a vegetarian menu.